Mediterranean Wagyu Meatloaf Recipe

Mediterranean Wagyu Meatloaf Recipe

Fullblood Wagyu Beef is rich on its own, so we created a recipe that uses common ingredients - tomato, bread crumbs, onions - with a lighter spin that compliment the earthy flavor and buttery texture of ourGround Wagyu Beefwithout overwhelming it. Using sundried tomatoes instead of ketchup-based sauce brings the slight sweetness and comforting flavor to the dish without overwhelming the meat's flavors. The Wagyu is extremely juicy, so it really doesn't need a sauce. The additions of pancetta and parmigiano-reggiano take this meatloaf to another dimension.

2. Put pancetta int a small sauté pan and place over medium heat. Cook pancetta, stirring often, until browned and crisp, about 5 minutes. Using a slotted spoon, transfer to a bowl and let cool.

3. Return pan with pancetta drippings to medium high heat. Add shallots and cook, stirring often, until browned, about 5 minutes. Transfer shallots to a large mixing bowl.

4. Finely chop the pancetta chunks and add to bowl of shallots with parmigiano-reggiano, breadcrumbs, parsley, sundried tomatoes, broth, salt, and pepper. Stir to combine. Add the ground beef and stir with a fork to mix well. Don't over mix or else the meatloaf will become tough.

5. Shape the mixture into a 5"x8" loaf pan and set on a rimmed baking sheet. Bake until internal temperature reaches 160°, about an hour. Let meatloaf rest for 10 minutes before carving.